Brazilian recipe
Creamy and Light Chocolate Mousse (Mousse de chocolate cremosa)
A quintessential Brazilian-style chocolate mousse. Experience an airy texture and intense flavour with simple ingredients. A perfect chilled dessert.
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Ingredients
6 egg whites
2 cans heavy cream, strained of whey
2 sachets unflavoured gelatine
6 tablespoons cocoa powder
6 egg yolks
1 litre milk
12 tablespoons caster sugar
2 cans heavy cream, strained of whey
2 sachets unflavoured gelatine
6 tablespoons cocoa powder
6 egg yolks
1 litre milk
12 tablespoons caster sugar
Where to find ingredients
You can find all ingredients at local supermarkets such as Woolworths or Coles. Look for the 'Baking' aisle for cocoa powder and gelatine, and the dairy section for fresh milk and thickened cream. If you have trouble finding standard tinned cream, a high-fat heavy cream is the best local substitute.
Preparation method
- Whisk the egg whites until stiff peaks form, fold in the heavy cream and set the mixture aside.
- In a stand mixer or large bowl, combine the egg yolks, cocoa powder, milk, and sugar.
- Beat all ingredients thoroughly until you achieve a completely smooth, uniform mixture.
- Transfer the mixture to a saucepan and heat over low, stirring constantly, until it thickens slightly.
- Dissolve the gelatine sachets in a small amount of warm water, following the package instructions.
- Stir the dissolved gelatine and the thickened milk mixture into your reserved egg white and cream base.
- Gently fold the egg whites into the base using a spatula, working from bottom to top to maintain the airy structure.
- Divide the mousse evenly into individual serving glasses or ramekins.
- Refrigerate for at least 4 hours, or until completely set and firm.
Observations
This recipe is a traditional take on chocolate mousse, a staple in Brazilian home cooking cherished for its rich flavour and signature airy, cloud-like texture. Whether you are hosting a dinner party or simply looking for a sweet treat, this preparation is surprisingly straightforward and uses pantry-friendly ingredients.
The secret to this mousse lies in the smooth base, which is lifted by beaten egg whites, while a touch of gelatine ensures a perfect, stable set. The distinct, deep chocolate profile is achieved using cocoa powder, which can be adjusted to match your preference for sweetness or intensity.
The secret to this mousse lies in the smooth base, which is lifted by beaten egg whites, while a touch of gelatine ensures a perfect, stable set. The distinct, deep chocolate profile is achieved using cocoa powder, which can be adjusted to match your preference for sweetness or intensity.
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